Warm Vegetable Salsa & Chips

Method

1. Heat your oven to 180°C/350°F/ Gas 4, and line a baking tray with baking paper.
2. Dry your sliced potatoes with some paper towel to remove most of the moisture.  Rub the coconut oil & sea salt into the potatoes and spread them out onto the baking tray.  Bake in the oven for 20-30 mins until golden brown. Up to 45mins for crispier chips.
3. The salsa will only take 5 mins to cook, so leave this until the chips are almost done.  Heat a small saucepan to a med-low heat and add the oil.
4. Once heated add the onion and cook for a few minutes until soft.  You can skip this step if you are using shallot as it will cook with the corn.
5. Add the corn and cook for another 2 minutes. 
6. Add the mushrooms & garlic and stir fry for 1 minute. 
7. Then add the tomatoes, rosemary & salt. Cook for another minute or so.  Serve on a plate with the potato chips.